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Catering, Vending and Cooking For The Masses.this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

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Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Reliefwww.operationbbqrelief.com#detroitporkmafia
BBQ Person of the Year 2013

Well, I will disagree. I prefer boneless due to having the ability to hit the nooks and crannies with my rub. Additionally, I brine my butts and it is less time in the brine for boneless. Bottomline: do what works for you, this is my experience.

bone in for me too. But in this case price isn't the reason! Looks to me like these two options are exactly the same price. In one case you're paying for meat & bone, in the other you're just paying for meat.

bone in for me too. But in this case price isn't the reason! Looks to me like these two options are exactly the same price. In one case you're paying for meat & bone, in the other you're just paying for meat.

I disagree. You are paying a premium to have the butcher take the bone out, where if you cook it bone in you get the flavor from the bone and it's easy to remove the bone if you've cooked it properly.

__________________JeffCBJ# 23376Stockcar BBQRace Fast, Cook Slow, and Enjoy Life!If it don't come off a smoker, it's just a side dish!

Well, I will disagree. I prefer boneless due to having the ability to hit the nooks and crannies with my rub. Additionally, I brine my butts and it is less time in the brine for boneless. Bottomline: do what works for you, this is my experience.

Disclaimer: YMMV

Always gotta be one outlaw.

__________________
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Reliefwww.operationbbqrelief.com#detroitporkmafia
BBQ Person of the Year 2013